Rice & Grains
Spicy Black Beans with Bell Peppers and Rice
By Rosie Bialowas
Secret Ingredient Chocolate Chip Cookies Jorgensen
By Sara Evans
Beef, Barley, and Vegetable Soup
By Gertrude Burnom
Risotto-Style Barley with Mushrooms
Portobello and button mushrooms, along with herbs and garlic, enhance a creamy dish-which has no cream.
Achiote Butter-Basted Turkey with Ancho Chili Gravy
Achiote paste is a combination of vinegar, spices and annatto seeds, which have a unique, earthy taste. Basting the turkey with butter and achiote yields a moist, richly flavored bird, and the slightly piquant sauce is a refreshing change of pace from traditional gravy. Offer your favorite mashed potatoes, and pour a Pinot Noir.
Vegetable and Wild Rice Salad
By Anastasia St. Amand
Rice and Wheat Berry Pilaf with Baby Spinach
The University of Minnesota studied 30,000 women over nine years and found that those who ate at least three daily servings of whole grains, such as wheat berries, were 30 percent less likely to die of heart disease. (Note that the wheat berries in this recipe need to soak in cold water overnight, so start preparing the dish one day before you plan to serve it.)
Rice Pudding with Pears and Lemon
(BUDINO DI RISO CON PERE E LIMONE)
Since this recipe contains no milk or egg, it has a lighter texture and fewer calories than standard rice pudding.
Risotto with Spicy Sausage
This recipe can be prepared in 45 minutes or less.
Here’s a quick and satisfying starter.
By Jeanne Silvestri